Directions

1. 1

   Remove the neck, giblets, and any excess fat from the turkey cavity and discard. Remove and discard the plastic pop-up thermometer. Rinse the turkey thoroughly under cold running water and pat completely dry with paper towels. Place the turkey, uncovered, on a large shallow pan in the refrigerator overnight to allow the skin to dry completely. The turkey must be absolutely dry before frying to prevent dangerous oil splattering.

2. 2

   Fill a turkey fryer pot with vegetable oil following the manufacturer's instructions carefully. Heat the oil to 400 degrees F.

3. 3

   While the oil heats, combine the Cajun seasoning and granulated onion in a small bowl, stirring to blend evenly. Generously rub the spice mixture inside the turkey cavity and over all exterior surfaces of the skin, working the seasoning into all crevices. Ensure the neck cavity opening is at least 2 inches in diameter so hot oil can circulate freely through the bird during frying.

4. 4

   Place the turkey into the fryer basket with the neck end facing downward. Slowly and carefully lower the basket into the hot oil, submerging the turkey completely. Once the oil temperature returns to 350 degrees F, begin timing. Fry the turkey for approximately 3 1/2 minutes per pound, or about 50 minutes for a 12-pound bird, until a meat thermometer inserted into the thickest part of the thigh (not touching bone) registers 165 degrees F.

5. 5

   Using extreme caution, carefully lift the basket out of the hot oil and place it on a paper towel-lined baking sheet to drain excess oil. Allow the turkey to rest undisturbed for at least 30 minutes. Tilt the turkey carefully to allow any oil remaining in the cavity to drain out completely, then transfer the turkey to a serving platter.